Charred Fragrant Spiced Venison Carpaccio Recipe
with Pears, Honey Bee Goat Gouda (Holland), Pickled Onions and Pomegranate Molasses
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Ingredients
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Venison Carpaccio
Toppings
Method
Preparing the Venison Carpaccio
- 1
Chill the Venison
Place the venison loin in the freezer for about 1 hour until firm but not frozen. This will make it easier to slice thinly.
- 2
Season the Venison
Once chilled, remove the venison from the freezer. Rub the olive oil, sea salt, black pepper, smoked paprika, cumin, and coriander all over the loin evenly.
- 3
Char the Venison
Heat a grill or grill pan over high heat. Sear the seasoned venison for about 2-3 minutes on each side until charred but still rare in the center. Remove from heat and let it rest for 5 minutes.
- 4
Slice the Venison
Using a sharp knife, slice the venison as thinly as possible. Arrange the slices on a serving platter, slightly overlapping.
Assembling the Carpaccio
- 5
Add Toppings
Evenly distribute the thinly sliced pears over the venison carpaccio, followed by the crumbled Honey Bee Goat Gouda, and the pickled onions.
- 6
Drizzle with Pomegranate Molasses
Drizzle the pomegranate molasses over the assembled carpaccio for a sweet and tangy flavor.
- 7
Garnish
Sprinkle fresh pomegranate seeds and microgreens on top for added color and flavor.
- 8
Serve
Serve immediately as an elegant appetizer or main dish. Enjoy the blend of flavors and textures!
